Deep-fried Sole-fish 　　(Matsuba-karei no Kara-age)
4 sole-fish (matsuba-karei)
1 lemon
potato starch (katakuri-ko)
oil (age-abura)
salt (shio)			matsuba-karei
pepper (koshou)
1. Scale the fish with a knife. Make a slit at the pectral fin of white skin side, take guts off and wash well. Wipe with paper towel and peel black skin. 2. Make a cross-shaped score mark at the center of black skin side, and a 4cm horizontal score mark at white skin side. 3. Sprinkle salt and pepper over both sides of fish. 4. Dust patato starch over the fish and deep-fry in 160ﾟC oil spending enough time. Turn over the fish for a few times while frying. 5. When all surface of the fish is crispy, heat up to higher temprature and fry for a while. Take up the fish and drain off the oil on a tray. 6. Cut the lemon into 4 pieces. 7. Serve the fish on individual plate with lemon. Serves 4